Kefir Quotes

Dear Asshole Whisperer, I try to feed my toddler reasonably healthy food but still feel judged by other parents. What should I do? —Mom of Two in Maine Dear Mom of Two, There’s always going to be a parent who you feel is doing a better job than you, but think of it this way: In a zombie apocalypse, kids that smell like kefir and kombucha (i.e., rotting flesh) will get eaten first.

Fermented foods contain natural probiotics, or healthy bacteria, that can take your health to the next level. Nearly every culture has a version of a fermented food: yogurt, kefir, miso, and fermented vegetables, including sauerkraut, pickles, and kimchi.

Berries and beans R: Rainbow colors of fruits and vegetables A: Antioxidants I: Include lean proteins and plant-based proteins N: Nuts (almonds, walnuts, Brazil nuts, and cashews) F: Fiber-rich foods, fish, and fermented foods O: Oils O: Omega-3-rich foods D: Dairy (yogurt and kefir, certain cheeses)

As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables.

Yogurt with active cultures is one of the best sources of probiotics; just avoid fruited yogurts high in added sugars. Other probiotic-rich foods include tempeh, miso, and natto (fermented soybean products); sauerkraut; kefir (soured yogurt); kimchi (Korean pickle); kombucha (a fermented tea drink); buttermilk; and select cheeses such as cheddar, mozzarella, and Gouda. Examples of prebiotic-rich foods include beans and other legumes, oats, bananas, berries, garlic, onions, dandelion greens, asparagus, Jerusalem artichokes, and leeks.

Foods to Embrace: Probiotics: Yogurt with active cultures, tempeh, miso, natto, sauerkraut, kefir, kimchi, kombucha, buttermilk, and certain cheeses. Prebiotics: Beans, oats, bananas, berries, garlic, onions, dandelion greens, asparagus, Jerusalem artichokes, and leeks. Low-GI carbohydrates: Brown rice, quinoa, steel-cut oatmeal, and chia seeds. Medium-GI foods, in moderation: Honey, orange juice, and whole-grain bread. Healthy fats: Monounsaturated fats like olive oil, nuts, nut butters, and avocados. Omega-3 fatty acids: Fish, especially fatty fish like salmon, mackerel, tuna, herring, and sardines. Vitamins B9, B12, B1, B6, A, and C. Minerals and micronutrients: Iron, magnesium, potassium, zinc, and selenium. Spices: Saffron and turmeric. Herbs: Oregano, lavender, passionflower, and chamomile. Foods to Avoid: Sugar: Baked goods, candy, soda, or anything sweetened with sugar or high-fructose corn syrup. High-GI carbs: White bread, white rice, potatoes, pasta, and anything else made from refined flour. Artificial sweeteners: Aspartame is particularly harmful, but also saccharin, sucralose, and stevia in moderation and with caution. Fried foods: French fries, fried chicken, fried seafood, or anything else deep-fried in oil. Bad fats: Trans fats such as margarine, shortening, and hydrogenated oils are to be avoided totally; omega-6 fats such as vegetable, corn, sunflower, and safflower oil should only be consumed in moderation. Nitrates: An additive used in bacon, salami, sausage, and other cured meats.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

Nuts, seeds, dark chocolate, red wine, olive oil and vegetables like leeks, garlic and onions are packed with the chemicals that microbes love. We should also be eating more fermented foods like live yoghurt, kimchi, sauerkraut and kefir.

NOURISHING TRADITIONAL FOODS Proteins: Fresh, pasture-raised meat including beef, lamb, game, chicken, turkey, duck and other fowl; organ meats from pastured animals; seafood of all types from deep sea waters; fresh shellfish in season; fish eggs; fresh eggs from pastured poultry; organic fermented soy products in small amounts. Fats: Fresh butter and cream from pasture-fed cows, preferably raw and cultured; lard and beef, lamb, goose and duck fat from pastured animals; extra virgin olive oil; unrefined flax seed oil in small amounts; coconut oil and palm oil. Dairy: Raw, whole milk and cultured dairy products, such as yoghurt, piima milk, kefir and raw cheese, from traditional breeds of pasture-fed cows and goats. Carbohydrates: Organic whole grain products properly treated for the removal of phytates, such as sourdough and sprouted grain bread and soaked or sprouted cereal grains; soaked and fermented legumes including lentils, beans, and chickpeas; sprouted or soaked seeds and nuts; fresh fruits and vegetables, both raw and cooked; fermented vegetables. Beverages: Filtered, high-mineral water; lacto-fermented drinks made from grain or fruit; meat stocks and vegetable broths. Condiments: Unrefined sea salt; raw vinegar; spices in moderation; fresh herbs; naturally fermented soy sauce and fish sauce.

So think about eating plenty of red foods to support healthy Akkermansia (sorry girls, I’m not talking about red wine here): cherries, raspberries, strawberries, pomegranate seeds, red grapes, red apples, and red peppers. Cruciferous vegetables like broccoli, cauliflower, Brussels sprouts, cabbage, kale, and artichokes contain compounds that help detoxify estrogen. Prebiotics and probiotic-rich foods are bacterial darlings. Gut bacteria love to munch on prebiotic foods like garlic, onion, asparagus, and bananas. Probiotic foods such as kefir, kombucha, kimchi, sauerkraut, and other fermented foods bring beneficial bacterial strains, like lactobacillus, to the gut.

She switched her breakfast chocolate croissant out for a plain Greek yogurt topped with berries, cinnamon, and a drop of honey. She followed my recipe for making a creamy salad dressing using kefir and added this to a healthy green salad with beans, dandelion greens, and radish for lunch.

Eat fermented foods regularly to introduce probiotics into your diet, such as yogurt, kefir, sauerkraut, kimchi, kombucha, and naturally-fermented “pickled” vegetables. Ensure fermented vegetables are raw or unpasteurized (and from a reputable source); cooked or pasteurized products no longer contain live cultures. ●      Eat foods rich in prebiotic fiber, which serves as food for the probiotics in your gut, such as vegetables (especially locally-grown cruciferous vegetables like cabbage, kale, and Brussels sprouts), fruit (especially berries and slightly under-ripe bananas), nuts, seeds (especially chia seeds), and legumes.[240] ●      Include bone broth and slow-cooked meat in your diet regularly. The gelatin these foods contain helps maintain a healthy gut lining and thus improves your resilience to foodborne pathogens.

may confer additional benefit compared to limiting yourself to one. Fermented foods: When adding foods to a culture of microorganisms, the sugar in the food can be transformed into lactic acid that encourages the growth of helpful bacteria in the gut. These can include miso, kombucha, kefir, yogurt, and sauerkraut. Leafy greens: They contain folate, a B vitamin that aids neurotransmitter function. Included here are arugula, watercress, spinach, Swiss chard, dandelion greens, and lettuce. How best to incorporate these suggested foods into a healthy diet? A Mediterranean diet is high in vegetables, fruits, legumes, beans, nuts, cereals, grains, fish, and unsaturated fats, along with olive oil as a substitute for butter.

LUNES 12-13h PRIMERA COMIDA Bebida vegetal o infusión Pieza de fruta Ensalada de vegetales variados Un plato de quinoa con espinacas 19-20h SEGUNDA COMIDA Plato de menestra de verduras con aceite de oliva, sal, pimentón o especias al gusto. Patatas asadas al horno aderezadas al gusto. MARTES 12-13h PRIMERA COMIDA Bebida vegetal o infusión Ensalada de vegetales variados Tofu o hamburguesa vegetal a la plancha 19-20h SEGUNDA COMIDA Pieza de fruta Ensalada variada Tortilla de champiñones MIÉRCOLES 12-13h PRIMERA COMIDA Bebida vegetal o infusión Cualquier fruta cocinada o asada Ensalada de vegetales variados Yogur de coco con stevia 19-20h SEGUNDA COMIDA Verduras variadas al horno o salteadas Plato de arroz con acelgas o espinacas con aceite de oliva y especias al gusto JUEVES 12-13h PRIMERA COMIDA Bebida vegetal, infusión o zumo de una fruta Ensalada de vegetales variados Patata o boniato al horno, con aceite de oliva, sal, especias... 19-20h SEGUNDA COMIDA Crema de puerro y calabacín Plato de cualquier verdura salteada Pan tostado o dextrinado con paté vegetal o paté de aceitunas VIERNES 12-13h PRIMERA COMIDA Bebida vegetal o infusión Pieza de fruta Ensalada de vegetales variados Tortilla con queso suave o requesón 19-20h SEGUNDA COMIDA Ensalada variada Coliflor, lombarda o brócoli al vapor, aderezada con ajo, aceite, especias.. Yogur de coco o cuajada ligeramente endulzado con stevia. SÁBADO 12-13h PRIMERA COMIDA Bebida vegetal, infusión o zumo de una fruta Ensalada de vegetales variados Pan tostado o dextrinado con aguacate, paté de aceitunas... 19-20h SEGUNDA COMIDA Crema de calabaza y zanahoria Ensalada de vegetales variados Hamburguesas o salchichas vegetarianas aderezadas al gusto DOMINGO 12-13h PRIMERA COMIDA Bebida vegetal o infusión Fruta cocinada o asada (manzana, plátano...) Plato de acelgas o espinacas con patatas al vapor, aderezadas al gusto 19-20h SEGUNDA COMIDA Batido de frutas u hojas verdes Ensalada variada, a la que se le pueden añadir semillas, frutos secos o un poco de queso fresco o requesón Yogur, kefir, yogur vegetal de coco, almendras o soja, cuajada…

Combine the following four categories of ingredients to taste: Green vegetable (use one or more): kale, spinach, bok choy, collard greens, cabbage greens, Swiss chard, beet greens, sprouts, cucumber, broccoli, celery, avocado Liquid (use one): water, tea, almond milk, coconut milk, coconut water, raw milk, kefir. Add ice if you like your smoothie chilled. Fruit (use one or more, fresh or frozen): strawberries, blueberries, bananas, apples, cherries, coconut, carrots, beets (top and root), lemon, gingerroot, pumpkin, tomatoes Add-ins: protein powder (with no added sugar), flax meal (for omega-3s), cinnamon (regulates blood sugar), stevia, spirulina, chlorella, hulled hemp seeds, chia seeds soaked in water, olive oil, powdered vitamin C

Yogurt YOGURT SIDEKICKS: kefir TRY TO EAT: 2 cups daily

Fermented Foods This is by far the best route to attain optimal digestive health. Healthy choices include fermented vegetables, such as kimchi and sauerkraut, as well as grass-fed organic milk, such as kefir. One tablespoon of this will actually contain more healthy probiotics than a full bottle of most high-quality probiotic supplements, making it cost effective as well. On average, most probiotic supplements contain no more than 10 billion colony-forming units, where one serving of fermented vegetables can contain 10 trillion colony-forming units of bacteria. Fermented foods also give you more of a variety of beneficial microbes.   Probiotic Supplement I am personally not a fan of many supplements as I believe most nutrients need to come from food; however, a probiotic supplement is an exception. They should be taken if you do not consume fermented foods on a daily basis.

natto, kefir, yogurt, tempeh, and sauerkraut, every day. In three days,

To get the most bang for your buck, drink your kefir right before bed, so the probiotics can settle in and have a colonization party. Less really is more. Yes, I have overdone it, and spent more time in the company of our porcelain friend than I care to remember.

Everyone loves banana bread! This banana bread recipe cooks up moist and delicious. It also makes a great bread for a nut butter sandwich. Ingredients 1/2 cup butter or unrefined coconut oil 3/4 tsp celtic sea salt 6 eggs, preferably pasture-raised 1 1/2 tsp vanilla extract 1/2 tsp almond extract 1/2 cup honey 3/4 cup coconut flour 1 large or 2 small ripe bananas, mashed Directions Melt butter or coconut oil in a small saucepan over low heat. Turn off heat and allow to cool slightly. Meanwhile, combine the eggs, salt, vanilla extract, and almond extract in a large bowl. If using an immersion blender, pulse a few times to combine. Otherwise, mix to combine with a whisk or mixer. Add the honey to the butter (or coconut oil) and stir slightly. Pour this mixture into the wet ingredients and blend well with immersion blender or mixer. Measure out the coconut flour. Since coconut flour clumps, it will need to be sifted if you are not using an immersion blender. Pour the coconut flour into the bowl with the wet ingredients. Use an immersion blender or mixer to thoroughly combine all ingredients, making sure there are no lumps. (Since coconut flour does not contain gluten, there is no worry of over-mixing the batter). Add mashed banana and mix to combine. Using butter or coconut oil, generously grease one large (9”X5”) loaf pan or two small (7.5”X3.75”) loaf pans. Pour the batter into the loaf pan(s). Bake in a 325 degrees F oven until a toothpick inserted in the middle comes out clean. This will take 50-60 minutes for two loaves. Remove from oven and cool. Delicious with a pat of butter and a big glass of raw milk or milk kefir!

The Paleo diet is about eliminating carbs Going along with the “caveman” image, many people mistakenly think that Paleo eating is all about tearing into endless plates of meat and nothing else. This is not true. On a Paleo eating plan, carbs are usually kept below 100 or 150 grams per day, which is actually ample. The kind of carbs is more important, and Paleo eaters get their carbohydrates from starchy vegetables, nuts and seeds instead of the empty calories from bread, rice or pasta. Paleo dieters will occasionally fast and put their bodies into ketosis, but this is not automatically a very low carb plan and has very little in common with the infamous Atkins diet. The Paleo diet is not practical Many people reel in horror at the thought that you could stay alive without grains. The truth is grains, especially wheat, are nutrient poor and usually only serve to disrupt blood sugar and insulin levels, promote fat storage and increase over time allergies, obesity and even the initial stages of type II diabetes. Grains contain phytates and other plant proteins that damage the intestinal lining and lead to leaky gut syndrome and a host of other complaints, not to mention overweight. A diet rich in empty carbohydrates is nutrient deficient, fattening and even addictive, if white sugar plays a big role. You can eat as much fat as you like on the Paleo diet Partly true. Again, it’s not so much the quantity but the quality of the fat in question. While eating fat has been shown again and again not to make you fat, it’s also important to choose the right kinds. Butter, good quality animal fats, avocado, coconut and olive oil as well as the fat found in eggs and good quality dairy are excellent for the health in every way. Avoid refined, deodorized and hydrogenated oils such as sunflower, cottonseed or canola oil. These are incredibly toxic to the body and high in inflammation causing Omega 6 fatty acids. Dairy is forbidden on the Paleo diet Always a point of debate, whether to eat dairy or not comes down to a matter of personal choice. Some of us possess the enzymes to properly digest milk, other do not. The only way to test for your own sensitivity is to experiment and listen to your body. If lactose is a problem, eat cultured dairy like yogurt, kefir and cheese. If milk forms a good part of your diet, be sure that you’re getting hormone free, grass fed milk from a quality source and don’t binge on milk as it’s also quite high in carbohydrates. If fat loss is your main goal, eliminate dairy until your goal weight is reached.

What about fermented dairy? Why no love for kefir, yogurt, and other fermented dairy products? Let’s look more closely at these foods. As we know, fermentation transforms our food and in many cases makes it easier to digest. This is particularly true with dairy products, where fermentation will remove most lactose. In fact, most hard cheeses, kefir, and yogurt are generally well tolerated by lactose-intolerant individuals. There are also some studies suggesting that kefir, yogurt, and other fermented dairy products may have health benefits. However, these studies were largely fraught with methodological limitations or were overtly paid for by the dairy industry. So what are we supposed to make of corporate-sponsored research that is essentially a form of marketing and only being published because it makes the food look good and the conclusions are carefully guarded to protect the product? From my perspective, why take any risk when you can find delicious fermented nondairy yogurt and kefir? In particular, I love a coconut milk kefir that’s available in Canada. No matter what you choose, make sure to pay attention to the sugar content, which is one of the big issues with all commercial products of this sort. Also, it should be noted that water kefir has absolutely nothing to do with milk and is much more similar to kombucha.

Probiotic and prebiotic drinks such as Goodgut and kefir are great choices

Relationships are like milk, Leo. When the milk is fresh, it's delicious. But the second it expires, it's bad forever. There's no turning spoiled milk back to fresh." "You could make kefir," he said, and I snickered.

Yogurt is also rich in many vitamins and minerals, including vitamins B2, B12, calcium, magnesium, phosphorus, and zinc. On average, one 6-oz container of low-fat yogurt of fruity variety provides more than 25 percent of recommended daily intake of calcium and phosphorous and more than 10 percent of daily value for zinc. I recommend 6–8 oz of yogurt or kefir once or twice a day.

As for probiotics—you probably know you can get them in yogurt, kefir, kimchee, sauerkraut, and other fermented foods.

Zucchini Pumpkins Squashes (any kind) Melons (any kind) Eggplant Tomatoes Bell peppers Chili peppers Goji berries Non-Southern European Cow’s Milk Products (these contain casein A-1) Yogurt (including Greek yogurt) Ice cream Frozen yogurt Cheese Ricotta Cottage cheese KefirGrains, Sprouted Grains, Pseudo-Grains, and Grasses Wheat (pressure cooking does not remove lectins from any form of wheat) Einkorn wheat Kamut Oats (cannot pressure cook) Quinoa Rye (cannot pressure cook) Bulgur White rice Brown rice Wild rice Barley (cannot pressure cook) Buckwheat Kashi Spelt

Do not eat dairy. This includes cow’s-, goat’s-, or sheep’s-milk products such as cream, cheese, kefir, yogurt, and sour cream. The only exceptions are clarified butter or ghee.

fermented vegetables, such as kimchi and sauerkraut, as well as grass-fed organic milk, such as kefir. One

To help get you ready for pregnancy, I came up with a list of “brain foods” that are designed to counteract some of the biggest threats to a healthy pregnancy in the typical American diet—too much sugar, too much saturated fats, and too much inflammation. These brain foods include beans, eggs, nuts and seeds, olive oil, Alaskan wild salmon, yogurt and kefir, whole grains, spinach, collards, kale, broccoli, prunes, raisins, blueberries, oranges, red bell peppers, and tomatoes.

Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice. Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake. Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.

WELCOME TO “MATRU PROBIOTICS CULTURES”, A FAMILY BASED BUSINESS. Fermentation of Kefir is our family passion, we are the producers of Real Kefir made from organic Kefir Grains. In 2016 our family tasted kefir for the first time and witnessed real health benefits. It was the beginning of our journey and adventure that changed our life and led us to grow and nourish Kefir. Since 2016 we have been producing kefir made from fresh organic cow’s milk from nearby grass fed farm and organic kefir grains. We specialise in culturing and preparing the grains with great love using organic milk in our kitchen with best hygenie condition. Making kefir is great art, needs patience, hygiene atmosphere and more than that, we need full dedication to get best results. We give our 100% assurance on the quality of our Kefir grains to give you best culturing results. Happy Live Cultures

Probiotics are one of the best supplements you can take to avoid an intestinal imbalance. They strengthen the intestinal walls and manufacture vital nutrients. They also help the body to use nutrients and fight harmful microbes in the GI tract. Your body actually contains about ten times as many probiotic bacteria cells as it does human cells! You simply couldn't survive without these little creatures. Probiotics protect us from a number of health problems, including food allergies and skin problems. Probiotics also play a key role in the female reproductive system. Like the GI tract, the vagina contains and relies on a delicate ecosystem for optimal health. The Lactobacillus strains that populate the walls of the vagina make the environment too acidic for most intruders, thus protecting the vagina and the womb from infection. Just like the GI tract, however, this ecosystem can easily become disrupted by the exact same causes: antibiotics and stress. Spermicides and birth control pills can also cause an imbalance. Imbalances can usually be remedied with therapeutic doses of Lactobacillus acidophilus. When you buy probiotic supplements, it's important to know which strains of probiotic bacteria are in the supplement. Each strain and substrain offers its own unique benefits. The Lactobacillus and Bifidobacterium strains are found naturally in the human GI tract and offer countless health benefits. They're the most prevalent strains you'll find in supplements. Lactobacillus GG, sold as Culturelle, is the best studied. Bacillus subtilis is a wonderfully beneficial probiotic that does not occur naturally in humans but is found in many probiotic supplements. It's excellent at killing pathogens and unwanted microorganisms. If B. subtilis is on the ingredients list of your probiotic supplement, you have a gentle friend offering powerful protection. Probiotic supplements come in capsules and powders. They're alive yet dormant when you get them in this form and become active when exposed to warmth and moisture inside your body. Either form is fine, but it's critical to take them on an empty stomach (when your stomach acid levels are low). Even though they can live in the intestines, most probiotics don't survive stomach acid. Enteric-coated capsules help, too. During pregnancy, the advantage to taking probiotic supplements instead of fermented probiotic sources like kombucha, kefir, or yogurt is that the exact strains you're getting are tightly controlled. The cultures used in fermented foods aren't always tightly controlled, so you run the risk of ingesting organisms like yeasts, which produce toxins.